Homemade Yoghurt...and Seasonal Berries.

As the berries reach their peak through the end of September I can't resist eating them at almost every chance!  Today I stirred them simply into homemade natural yoghurt: here's how it's made...

First of all get prepared and line a large saucepan with a couple of tea towels.

Heat 2 pints of whole milk gently until it reaches blood temperature (we boil ours and then cool it as its raw but as long as it's pasteurised you don't have to) & then stir in 2 teaspoons of live natural yoghurt.  Pour into sterile glass jars & wrap up the tops with cling film.  Pop them all in your lined saucepan, wrap them up in the towel, pop on the lid and leave them in a warm place - we leave ours on the back of the Aga but warm airing cupboard would do.  Leave it well alone for about 12-14 hours & hey presto, voila, you have beautiful natural yoghurt.  It will keep for a week in the fridge & is amazing mixed with home-made jam & or course, berries!